Moms Oat Flour Cut Out Cookies Recipes

VEGAN & GLUTEN FREE SUGAR CUT-OUT COOKIES {REFINED SUGAR FREE OPTION}

Steps:

• Place the coconut oil or softened vegan butter, maple syrup, vanilla extract and almond extract in a mixing bowl and use a hand mixer to combine on medium low speed until light and fluffy.
• Add the dry ingredients (almond flour, oat flour arrowroot powder and salt) and mix on low speed until combined.
• Divide the dough into two balls and wrap in plastic wrap, then flatten into a disc. Place in the refrigerator to chill for at least one hour or overnight.
• When you are ready to make the cookies, preheat the oven to 325 degrees. Line two half sheet baking sheets with parchment paper.
• Place one disc of dough on a piece of parchment paper. Place another piece of parchment paper overtop the dough.
• Using a rolling pin, roll out the dough until it is 1/2-inch thick. Do not roll too thin or they will not be soft when baked and are difficult to handle when raw.
• Cut the dough into desired shapes. Or if you don't have cookie cutters you can roll into small circles about 2 inches in diameter.
• Bake at 325 degrees for 8 minutes. Be careful not to over-bake smaller shapes or the cookies will be too dry. I like to do 8 minutes for a softer cookie. If you use very large cookie cutters or the dough is thicker than 1/2 inch, the baking time may vary. Check on the cookies toward the end as they can burn easily. You want them to look just slightly golden brown around the edges.
• Remove from oven and allow cookies to rest on the cookie sheet for a few minutes (this allows them to harden a bit before handling them). I sometimes stick the entire cookie sheet in my freezer on a silicone heat pad.
• Carefully move cookies to a cooling rack to cool fully (they will harden once fully cooled).
• Repeat with the other disc of dough.
• Once the cookies are completely cooled, decorate using my vegan and paleo vanilla icing OR melted coconut manna OR Vegan Vanilla Frosting. Add natural vegan sprinkles if desired before the frosting sets.

CUT-OUT COOKIES MADE WITH OAT FLOUR

Steps:

• In a large bowl, cream together the confectioners' sugar and butter until smooth. Beat in the egg and vanilla. Combine the all-purpose flour, oat flour, and baking soda; stir into the creamed mixture. Cover the dough, and chill for about 1 hour.
• Preheat the oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into desired shapes using cookie cutters. Place cookies 2 inches apart onto an ungreased cookie sheet.
• Bake for 7 to 8 minutes in the preheated oven, or until the edges begin to brown. Remove from baking sheets to cool on wire racks. When cool, eat plain, or frost with your favorite cookie frosting.

MOM'S BEST OATMEAL COOKIES

Steps:

• Preheat oven to 375℉ (190℃). Beat margarine and sugar together until fluffy. Beat in egg and vanilla. Combine flour, baking soda, salt and spices; add to margarine and sugar, mixing well. Stir in oatmeal. Drop by rounded tablespoons onto an ungreased cookie sheet. Bake 8 to 9 minutes for a chewy cookie, 10 to 11 minutes for a crisp cookie. Cool 1 minute on cookie sheet; remove to wire rack for cooling. Store in tightly covered container.

MOM'S OAT FLOUR CUT OUT COOKIES

Steps:

• To make ground oat flour:.
• place 1 1/4cups quick or old fashioned oats, uncooked, in a blender or food processor. Cover and blend 60 seconds. Makes about 1 cup.
• To make cookies:.
• Beat together sugar and butter until light and fluffy.
• Blend in egg and vanilla.
• Combine flours and baking soda.
• Gradually add to butter mixture, mixing well after each addition.
• Cover, chill an hour.
• Heat oven to 375 degrees F.
• Roll out dough to 1/8 inch thickness on lightly floured surface.
• Cut with cookie cutter.
• Bake on ungreased cookie sheet for 7 to 8 minutes until edges are golden brown.
• Cool thoroughly.
• Decorate with butter cream frosting and sprinkles, as desired.

OATMEAL ROLLOUT COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, oats, baking soda and salt; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-3/4-in. cookie cutter. Place 1 in. apart on greased baking sheets., Bake 9-11 minutes or until edges are light brown. Remove from pans to wire racks to cool completely., For frosting, in a small bowl, beat butter, cream cheese and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Spread over cookies. Decorate with colored sugar. Store in airtight containers in the refrigerator.

CHEWY OATMEAL CUT-OUT COOKIES

Steps:

• Cream butter and sugar well, then beat in egg.
• Add the vanilla, salt, spices, and baking powder.
• Stir in oats and flours. (It will look dry at first, but it will come together.)
• Divide into two balls, flatten into disks and wrap each in plastic.
• Refrigerate for 1/2 an hour.
• Heat oven to 350 F
• Roll out each dough disk to 1/4 inch or so thickness, and cut as desired with sharp cookie cutters.
• Place on greased cookie sheet. (They don't spread so they can be close together.)
• Bake 12-15 minutes (less time for chewy, more time for crisp).
• Sprinkle with cinnamon sugar while still warm for easy decorating.
• Or frost and decorate as desired.
• I did some with a left- over coconut icing on my bunnies, and sprinkled with additional coconut. On others, I used some left over cream cheese pineapple icing.

MOM'S CHRISTMAS SUGAR CUT-OUT COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking pans with parchment paper.
• Mix confectioners' sugar, butter, egg, vanilla, and almond extract in a bowl with an electric mixer until it comes together well and butter is not clumpy. Slowly mix in baking soda and cream of tarter, then flour. When the dough becomes tougher to mix, use your hands to mash and knead until the dough is completely formed.
• Transfer dough to a large, floured work surface. Carefully roll to a thickness of about 1 centimeter or a little more; the thicker the dough, the softer the cookie. (These cookies will puff up in the oven.) Add flour to your work surface, the dough, and the rolling pin as needed.
• Cut out as many shapes as you can cleverly fit in the dough. Remove any extra dough from the perimeters of your cookies. Save all the scraps and roll into another ball for the next round of rolling and cutting out cookies.
• Delicately transfer the cookies to the prepared baking sheets, leaving at least 1 inch of space between each one.
• Bake one tray at a time on the middle rack of the preheated oven, until cookies are still white on top and have fluffed up, 7 to 8 minutes. If they brown lightly along the edges, they should be removed immediately. Let the cookies sit on the tray for 1 minute and then transfer them to a wire rack to cool while you bake the second sheet of cookies.
• While cookies are cooling, prepare frosting by beating butter, egg white, and vanilla together in a bowl until creamy. Slowly mix in confectioners' sugar until smooth. Divide frosting into smaller bowls. Add 2 to 3 drops food coloring per bowl and mix well.
• Apply a thick layer of frosting to cooled cookies, spreading as smoothly as you can. Leave cookies on wire racks and cover with waxed paper. Let sit until frosting has hardened, 8 hours to overnight.